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Antonio M, Alcaraz MR, Culzoni MJ. Advances on multiclass pesticide residue determination in citrus fruits and citrus-derived products - A critical review. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:50012-50035. [PMID: 39088175 DOI: 10.1007/s11356-024-34525-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Accepted: 07/24/2024] [Indexed: 08/02/2024]
Abstract
The application of agrochemicals in citrus fruits is widely used to improve the quality of crops, increase production yields, and prolong post-harvest life. However, these substances are potentially toxic for humans and the ecosystem due to their widespread use, high stability, and bioaccumulation. Conventional techniques for determining pesticide residues in citrus fruits are chromatographic methods coupled with different detectors. However, in recent years, the need for analytical strategies that are less polluting for the environment has encouraged the appearance of new alternatives, such as sensors and biosensors, which allow selective and sensitive detection of pesticide residues in real time. A comprehensive overview of the analytical platforms used to determine pesticide residues in citrus fruits and citrus-derived products is presented herein. The review focuses on the evolution of these methods since 2015, their limitations, and possible future perspectives for improving pesticide residue determination and reducing environmental contamination.
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Affiliation(s)
- Marina Antonio
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, 3000, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, 1425, Argentina
| | - Mirta R Alcaraz
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, 3000, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, 1425, Argentina
| | - María J Culzoni
- Laboratorio de Desarrollo Analítico y Quimiometría (LADAQ), Cátedra de Química Analítica I, Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, Ciudad Universitaria, Santa Fe, 3000, Argentina.
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, 1425, Argentina.
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2
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Zheng L, Guo H, Zhu M, Xie L, Jin J, Korma SA, Jin Q, Wang X, Cacciotti I. Intrinsic properties and extrinsic factors of food matrix system affecting the effectiveness of essential oils in foods: a comprehensive review. Crit Rev Food Sci Nutr 2024; 64:7363-7396. [PMID: 36861257 DOI: 10.1080/10408398.2023.2184767] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
Abstract
Essential oils (EOs) have been proved as natural food preservatives because of their effective and wide-spectrum antimicrobial activity. They have been extensively explored for potential applications in food industry, and substantial progresses have been achieved. However well EOs perform in antibacterial tests in vitro, it has generally been found that a higher level of EOs is needed to achieve the same effect in foods. Nevertheless, this unsimilar effect has not been clearly quantified and elaborated, as well as the underlying mechanisms. This review highlights the influence of intrinsic properties (e.g., oils and fats, carbohydrates, proteins, pH, physical structure, water, and salt) and extrinsic factors (e.g., temperature, bacteria characteristics, and packaging in vacuum/gas/air) of food matrix systems on EOs action. Controversy findings and possible mechanism hypotheses are also systematically discussed. Furthermore, the organoleptic aspects of EOs in foods and promising strategies to address this hurdle are reviewed. Finally, some considerations about the EOs safety are presented, as well as the future trends and research prospects of EOs applications in foods. The present review aims to fill the evidenced gap, providing a comprehensive overview about the influence of the intrinsic and extrinsic factors of food matrix systems to efficiently orientate EOs applications.
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Affiliation(s)
- Liyou Zheng
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Hongyan Guo
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Miaomiao Zhu
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
| | - Liangliang Xie
- School of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, Anhui, P. R. China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Sameh A Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Sharkia, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P. R. China
| | - Ilaria Cacciotti
- Department of Engineering, INSTM RU, University of Rome "Niccolò Cusano", Roma, Italy
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Bodie AR, Wythe LA, Dittoe DK, Rothrock MJ, O’Bryan CA, Ricke SC. Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States. Foods 2024; 13:464. [PMID: 38338599 PMCID: PMC10855140 DOI: 10.3390/foods13030464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as supporting a healthy lifestyle, emphasizing ingredients they deem acceptable as alternative or "clean-label" ingredients. Ready-to-eat (RTE) meat products can be contaminated with pathogens and spoilage microorganisms after the cooking step, contributing to food spoilage losses and increasing the risk to consumers for foodborne illnesses. More recently, consumers have advocated for no artificial additives or preservatives, which has led to a search for antimicrobials that meet these demands but do not lessen the safety or quality of RTE meats. Lactates and diacetates are used almost universally to extend the shelf life of RTE meats by reducing spoilage organisms and preventing the outgrowth of the foodborne pathogen Listeria monocytogenes. These antimicrobials applied to RTE meats tend to be broad-spectrum in their activities, thus affecting overall microbial ecology. It is to the food processing industry's advantage to target spoilage organisms and pathogens specifically.
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Affiliation(s)
- Aaron R. Bodie
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Lindsey A. Wythe
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
| | - Dana K. Dittoe
- Department of Animal Science, University of Wyoming, Laramie, WY 82071, USA;
| | - Michael J. Rothrock
- Egg Safety and Quality Research Unit, U.S. National Poultry Research Center, United States Department of Agriculture-Agriculture Research Service (USDA-ARS), Athens, GA 30605, USA;
| | - Corliss A. O’Bryan
- Department of Food Science, University of Arkansas-Fayetteville, Fayetteville, AR 72701, USA;
| | - Steven C. Ricke
- Department of Animal and Dairy Sciences, University of Wisconsin, Madison, WI 53705, USA; (A.R.B.); (L.A.W.)
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Wu Z, Ma Y, Xiong H, An W, Zhang Y, Zhao Q, Li J. Simultaneous determination of spiropidion and its five major metabolites in sweet orange fruit and various processing by-products using ultra-high performance liquid chromatography-tandem mass spectrometry. Food Res Int 2023; 174:113498. [PMID: 37986498 DOI: 10.1016/j.foodres.2023.113498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 09/13/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
The present work reported the application of an ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method for simultaneous analysis of spiropidion and its five major metabolites in sweet orange fruit and by-products throughout the whole industrial juicing process of the orange fruit. The reversed-dispersive solid phase extraction (r-DSPE) with multi-walled carbon nanotubes (MWCNTs) was employed for the extraction and purification. The established method was validated and satisfactory parameters (linearity, trueness, precision, sensitivity, matrix effect and stability) were obtained. And then, the field trial of spiropidion on sweet oranges has been conducted and the effect of commercial juicing processing on the residue of spiropidion and its metabolites was further investigated. The various processing factors (PFs) for washing, juicing, sterilization, concentrating and essential oil collecting were also determined. The final results indicated that washing processing reduced residues by 18.4%; the juicing step allowed a significant decrease of the spiropidion residue by 34.2-70.8%, with PFs value in the range of 0.290-0.658. However, high level of residual spiropidion (ranging from 4.016 to 4.205 mg/kg) was detected in orange essential oil, with PFs value of 17.157. All the above results demonstrated the efficiency of the established method in the routine control analysis of spiropidion residues in sweet orange fruits and their by-products, and will facilitate the further intensive research on its spatial distribution, transfer and degradation during the different processing procedures of the sweet orange fruits.
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Affiliation(s)
- Zhi Wu
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China
| | - Yuan Ma
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China
| | - Huan Xiong
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China
| | - Wenjin An
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China
| | - Yaohai Zhang
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China
| | - Qiyang Zhao
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China
| | - Jing Li
- Citrus Research Institute, Southwest University, Chongqing 400712, People's Republic of China; Laboratory of Quality and Safety Risk Assessment for Citrus Products, Ministry of Agriculture, Chongqing 400712, People's Republic of China; National Citrus Engineering Research Center, Chongqing 400712, China.
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Otero P, Echave J, Chamorro F, Soria-Lopez A, Cassani L, Simal-Gandara J, Prieto MA, Fraga-Corral M. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study. Foods 2023; 12:3054. [PMID: 37628052 PMCID: PMC10453233 DOI: 10.3390/foods12163054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The income and residue production from agriculture has a strong impact in Spain. A circular economy and a bioeconomy are two alternative sustainable models that include the revalorization of agri-food by-products to recover healthy biomolecules. However, most crops are conventional, implying the use of pesticides. Hence, the reutilization of agri-food by-products may involve the accumulation of pesticides. Even though the waste-to-bioproducts trend has been widely studied, the potential accumulation of pesticides during by-product revalorization has been scarcely assessed. Therefore, in this study, the most common pesticides found in eight highly productive crops in Spain are evaluated according to the available published data, mainly from EFSA reports. Among these, oranges, berries and peppers showed an increasing tendency regarding pesticide exceedances. In addition, the adverse effects of pesticides on human and animal health and the environment were considered. Finally, a safety assessment was developed to understand if the reutilization of citrus peels to recover ascorbic acid (AA) would represent a risk to human health. The results obtained seem to indicate the safety of this by-product to recover AA concentrations to avoid scurvy (45 mg/day) and improve health (200 mg/day). Therefore, this work evaluates the potential risk of pesticide exposure through the revalorization of agri-food by-products using peels from citruses, one of the major agricultural crops in Spain, as a case study.
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Affiliation(s)
- Paz Otero
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Javier Echave
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Franklin Chamorro
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales, Consejo Nacional de Investigaciones Científicas y Técnicas (INTEMA-CONICET), Av. Colón 10850, Mar del Plata 7600, Argentina
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
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6
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Pinto L, Tapia-Rodríguez MR, Baruzzi F, Ayala-Zavala JF. Plant Antimicrobials for Food Quality and Safety: Recent Views and Future Challenges. Foods 2023; 12:2315. [PMID: 37372527 DOI: 10.3390/foods12122315] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The increasing demand for natural, safe, and sustainable food preservation methods drove research towards the use of plant antimicrobials as an alternative to synthetic preservatives. This review article comprehensively discussed the potential applications of plant extracts, essential oils, and their compounds as antimicrobial agents in the food industry. The antimicrobial properties of several plant-derived substances against foodborne pathogens and spoilage microorganisms, along with their modes of action, factors affecting their efficacy, and potential negative sensory impacts, were presented. The review highlighted the synergistic or additive effects displayed by combinations of plant antimicrobials, as well as the successful integration of plant extracts with food technologies ensuring an improved hurdle effect, which can enhance food safety and shelf life. The review likewise emphasized the need for further research in fields such as mode of action, optimized formulations, sensory properties, safety assessment, regulatory aspects, eco-friendly production methods, and consumer education. By addressing these gaps, plant antimicrobials can pave the way for more effective, safe, and sustainable food preservation strategies in the future.
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Affiliation(s)
- Loris Pinto
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Melvin R Tapia-Rodríguez
- Departamento de Biotecnología y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 sur, Col. Centro, Ciudad Obregón, Obregón 85000, Sonora, Mexico
| | - Federico Baruzzi
- Institute of Sciences of Food Production, National Research Council of Italy, Via G. Amendola 122/O, 70126 Bari, Italy
| | - Jesús Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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Sanchez A, García MC, Martín-Piñero MJ, Muñoz J, Alfaro-Rodríguez MC. Elaboration and characterization of nanoemulsion with orange essential oil and pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3543-3550. [PMID: 34854080 DOI: 10.1002/jsfa.11698] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 11/19/2021] [Accepted: 12/02/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Nanoemulsions formulated with citric essential oils are currently of interest because of their physical and chemical properties and multiple applications in areas such as the food industry or agrochemicals. These are thermodynamically unstable and have almost Newtonian flow behaviour, but a suitable formulation allows systems to be obtained with good physical stability and rheological properties. The addition of pectin makes this possible. In this work, food nanoemulsions formulated with pectin, orange essential oil (5 wt%), and Tween 80 were obtained by microfluidization. First, the effect of Tween 80 concentration from 1 to 5 wt% on emulsions without pectin was evaluated. Then, pectin was added to the most stable nanoemulsion obtained and two variables were studied: the pectin solution concentration (from 2 to 6 wt%) and the pectin/emulsion ratio (1:1 or 2:1) at a fixed pectin concentration. RESULTS Rheological, laser diffraction, and multiple light scattering techniques were employed to determine the content of Tween 80 that results in the most stable nanoemulsion without pectin, which was 3 wt%. In addition, these techniques were used to determine the structure and physical stability of the nanoemulsions containing orange essential oil and pectin. The results obtained showed that the emulsions containing 2 wt% pectin were destabilized before 24 h. Furthermore, the emulsion with 6 wt% pectin and a 2:1 pectin/emulsion ratio showed the highest viscosity and the lowest mean diameters, and therefore the greatest stability. CONCLUSION This work extends the knowledge of formulation of nanoemulsions and using essential oils. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Antonio Sanchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - María Carmen García
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - María José Martín-Piñero
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
| | - José Muñoz
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Sevilla, Spain
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Fouyet S, Olivier E, Leproux P, Dutot M, Rat P. Evaluation of Placental Toxicity of Five Essential Oils and Their Potential Endocrine-Disrupting Effects. Curr Issues Mol Biol 2022; 44:2794-2810. [PMID: 35877416 PMCID: PMC9323951 DOI: 10.3390/cimb44070192] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 11/16/2022] Open
Abstract
Pregnant women may use EOs in case of morning sickness, nausea, stress management, etc. Little is known about the potential danger that EOs represent for the placenta and therefore for the pregnancy. Our aim was to explore and compare the placental toxicity and potential endocrine disrupting effects of niaouli, orange, tea tree, wintergreen and ylang-ylang EOs, and their key compounds: 4-terpineol, 1,8-cineol, limonene, methyl salicylate and benzyl salicylate. We studied the release of four hormones and the activation of P2X7 receptor in JEG-Tox human placental cells as key biomarkers for endocrine toxicity. We observed that niaouli, orange, tea tree, wintergreen and ylang-ylang EOs and their key components disrupted at least one of the studied hormones but none of them activated the P2X7 cell death receptor. The tested EOs appear then to be more hormonal modulators rather than EDCs in human placental cells. The hormonal effects observed with the key components were very different from those observed with the EOs. EOs are very complex mixtures, and it is essential to study whole EOs rather than their components individually in safety assessment.
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Affiliation(s)
- Sophie Fouyet
- CNRS CiTCoM, Université de Paris Cité, 75006 Paris, France; (E.O.); (P.L.); (M.D.); (P.R.)
- Laboratoires Léa Nature, 17180 Périgny, France
- Correspondence:
| | - Elodie Olivier
- CNRS CiTCoM, Université de Paris Cité, 75006 Paris, France; (E.O.); (P.L.); (M.D.); (P.R.)
| | - Pascale Leproux
- CNRS CiTCoM, Université de Paris Cité, 75006 Paris, France; (E.O.); (P.L.); (M.D.); (P.R.)
| | - Mélody Dutot
- CNRS CiTCoM, Université de Paris Cité, 75006 Paris, France; (E.O.); (P.L.); (M.D.); (P.R.)
- Recherche & Développement, Yslab, 29000 Quimper, France
| | - Patrice Rat
- CNRS CiTCoM, Université de Paris Cité, 75006 Paris, France; (E.O.); (P.L.); (M.D.); (P.R.)
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9
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Nie J, Zhang Y, Li R, Jiang Z, Wang Y, Tan J, Tang S. Screening of radical scavenging activity and chemical constituents of the essential oil from star anise by ultra‐fast GC electronic nose coupled with DPPH, OH, and ABTS assays. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ji‐Yu Nie
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Yi Zhang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Rong Li
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Zi‐Tao Jiang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
- School of Food Engineering Tianjin Tianshi College Tianjin China
| | - Ying Wang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Jin Tan
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
| | - Shu‐Hua Tang
- College of Biotechnology and Food Science Tianjin University of Commerce Tianjin China
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10
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Nie JY, Li R, Jiang ZT, Wang Y, Tan J, Tang SH, Zhang Y. Antioxidant activity screening and chemical constituents of the essential oil from rosemary by ultra-fast GC electronic nose coupled with chemical methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3481-3487. [PMID: 32201937 DOI: 10.1002/jsfa.10388] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 03/08/2020] [Accepted: 03/21/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Traditional chemical methods were mainly used to evaluate the total antioxidant activity of essential oils. How to determine the bioactivity of each compound in mixtures is an interesting research topic. Nowadays, an ultra-fast gas chromatography electronic nose (E-nose) has been gradually used in the detection of volatile compounds, but the screening of the active components of essential oils has not been reported. E-nose coupled with chemical methodology was established using the essential oil from rosemary (EOR) as a specific application example. The proposed method can both identify the chemical constituents of EOR and quickly screen the antioxidant by comparing the change of chromatographic peak area of every component in EOR before and after reaction with free radicals. RESULTS Among all chemical constituents in EOR, verbenone, eucalyptol and o-cymene showed the strongest scavenging abilities in 1,1'-diphenyl-2-picrylhydrazine (DPPH·), 2,2'-azino-bis(3-ethyl-benzothiazoline-6-sulphonate) (ABTS·+ ) and hydroxyl (·OH) radicals, respectively, with scavenging rates of 67.9%, 39.5%, and 69.9%. The reliability and feasibility of using E-nose to identify chemical constituents of EOR were verified by gas chromatography-tandem mass spectrometry (GC-MS/MS). The GC-MS/MS results showed that the main components of EOR were α-pinene (422.2 μg g-1 ), p-cymene (208.4 μg g-1 ), camphor (203.5 μg g-1 ), verbenone (160.2 μg g-1 ), and eucalyptol (129.1 μg g-1 ). CONCLUSIONS The E-nose methods can be used as a complementary method to traditional spectrophotometric techniques. Furthermore, this study will be of great significance for the rapid screening of antioxidant active components in essential oils from natural products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ji-Yu Nie
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Rong Li
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Zi-Tao Jiang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
- School of Food Engineering, Tianjin Tianshi College, Tianjin, China
| | - Ying Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Jin Tan
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Shu-Hua Tang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Yi Zhang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
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Nikolic N, Höferl M, Buchbauer G. Pesticides in essential oils and selected fragrance extracts. Some examples. A review. FLAVOUR FRAG J 2018. [DOI: 10.1002/ffj.3470] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Nikola Nikolic
- Department of Pharmaceutical Chemistry; Division of Clinical Pharmacy and Diagnostics; University of Vienna; Vienna Austria
| | - Martina Höferl
- Department of Pharmaceutical Chemistry; Division of Clinical Pharmacy and Diagnostics; University of Vienna; Vienna Austria
| | - Gerhard Buchbauer
- Department of Pharmaceutical Chemistry; Division of Clinical Pharmacy and Diagnostics; University of Vienna; Vienna Austria
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